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I have a tatterd and worn out 1970 Betty Crocker cookbook/hard cover/with pull apart spiral rings... the best wedding present I ever got.

There are 3 recipes in this cook book for chocolate pie. One is a vanilla cream pie with a chocolate cream pie variation, another is for a chocolate pie deluxe, and another is for chocolate chiffon pie.

I am going to list the ingredients for the vanila/chocolate cream pie for you. If the ingredients don't sound familiar, post back to me and I'll give you the recipes for the other pies. This receipe also gives the ingredients for a 8 inch, 9 inch, or 10 inch pie.

Since most cooks have a 9 inch pie plate, I am giving ingredients for that size.

9 Inch Chocolate Cream Pie:

1 9 inch baked pie shell

1 1/2 cups sugar

1/3 cup cornstarch

1/2 teaspoon salt

3 cups milk

4 egg yolks slightly beaten

2 oz. melted unsweetened chocolate

1 tablespoon plus 1 teaspoon vanilla

Bake pie shell. Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture.  Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in chocolate and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.

The Chocolate Pie Deluxe calls for marshmallows, milk, chocolate, whipping cream, and a graham cracker crust.

The Chocolate Chiffon Pie calls for sugar, gelatin, salt, water, chocolate, eggs, vanilla, cream of tartar, sugar, whipping cream and a regular pie crust.

Let me know if you want either of those two pie recipes. Enjoy!     Midnight Gemini

Oh my goodness...Thanks so much for having this posted.  I had this recipe for years and lost it about 3 years ago.  I wanted to make one for Thanksgiving this year and have already tried 2 other recipes...just weren't it.

Take care and Happy Holidays!

From the Betty Crocker Picture Cookbook 1956


Vanilla Cream Pie (recipe for 9-inch pie)


Cook and cool single 9" Pastry Pie Shell (with high fluted edge)


For the filling....

Mix in saucepan:
- 2/3 cup sugar
- 1/2 tsp. salt
- 2-1/2 tbsp. cornstarch
- 1 tbsp. Gold Medal Flour

Stir in gradually:
- 3 cups milk

Cook over moderate heat, stirring
constantly, until mixture thickens
and boils. Boil 1-minute. Remove from
heat.

Slowly stir half the mixture into:
- 3 egg yolks, slightly beaten

Then blend into hot mixture in
saucepan. Boil 1 minute more, stirring
constantly. Remove from heat.

Blend in:
- 1 tbsp. butter
- 1-1/2 tsp. vanilla

Cool... Stiring occasionally. Pour into
cooled baked pie shell. Chill thoroughly
(2 hr.). If desited, top with sweetened
whipped cream. Or sprinkle with shaved
nuts, toasted coconut, or fresh berries.
Take chilled pie out of refrigerator 20
minutes before serving.

For Whipped Cream Topping: Beat 1/2 cup cream
stiff, beat in 1 tbsp. confectioners' sugar and 1/4 tsp.
vanilla.


Chocolate Cream Pie

Follow recipe above -- except increase
sugar and add cut-up unsweetened chocolate
with the milk.
Use:
- 1-1/2 cups sugar
- 3 sq. unsweetened chocolate ( 3 oz.)

If desired, top with sweetened whipped
cream or meringue.